Laserfiche WebLink
C��/'� SNOHOMISH ENVIRONMENTAL HEALTH DIVISION <br /> � HEALTH 3020 RuckerAvenue, Suite 104 <br /> � DISTRICT Everett, WA98201-3900 <br /> 425.339,5250 FAX: 425.339.5254 <br /> -- Healfhy L/lestyles,Healfhy Communitles <br /> September 16, 2005 <br /> g ou � z-a3� <br /> Brian Nathanson <br /> 3105 Pine Stmet <br /> Everett, Wh 98201 <br /> SuUjcct: Proposed Holiday Inn Everett, 3105 Pine Street <br /> Dear Mr. Nathanson: <br /> Your plans have becn revie���ed widi lhe Rules and Reeulations of the State Board of Health, and with <br /> the policies of the Snohomish Health District. With the addition of tlte following, tl�e plans aze <br /> approved. <br /> I. The Health District operating perniit application process must Ue completed prior to openin� for <br /> business. <br /> 2. .An indirect waste is required for the food preparation sinks, tlu�ee-compartment sinl:, mechanical <br /> dish���ashers, ice machine, ice bins, running water dipper well, steam taUle, espresso machine, pop <br /> dispenser, walk-in refrigeration, and any equipment in which food is placed. <br /> 3. A reduced pressure backflow prevention device is required at the end of the copper water pipe <br /> serving the pop dispensing system prior to tl�e carbonation device. <br /> 4. No handwash sink is indicated in the cookin� area by items #D I through #D7. A handwash sink is <br /> required for this area. The location of the hand�vash sink must be approved prior to installation. <br /> �. No designated handwash sink is indicated in the lounge. If item mF4 is not a hand�vash sinl:, then a <br /> hand�vash sink will be required. The location of a handwash sinl: other than item nF4 must be <br /> approved prior to installation. Also, this sink appeazs to be under the bar counter. Under counter <br /> handwasli smks are not acceptable. The handwash sink must be installed in a manor that allows for <br /> proper access [o the handwash sink and to the faucet�. <br /> G. No slop/dump sink is indicated at the lounge. A slop/dump sink is required. The slop/dump sink <br /> must be next ro the glass �vasher. <br /> 7. A hoiizontal separation of at least 1G inches or a vertical partition 16 inches in height is required <br /> Uet���een the lounge ice bins and all sources of contamination. <br /> S. A horizontal separation of at least 1G incltes or a veRical partition 16 inches in height is required <br /> benveen the food preparation sinks and all other sinks and or sources of contamination. <br /> 9. A horizcntal separation of at least 16 inches or a vertical partition 1G inches in height is required <br /> bet���een the liandwash sinks and all food preparation areas. <br /> !Q \Vater heaters must be oti sufficient size to provide hot water to dishwasher a�id/or scullery sinks and <br /> at the same time pro�•ide hot water to all hand�vash sinl:s. <br /> 1 ]. Hot water must be availablc to all handwash sinks �vithin 15 seconds. <br /> 12. All ('aad scrvice equipment tnust be listed bv the Na[ional Sa��itation Foundation (NSF) for its <br /> intended use. Thc \�'clls dra���er �vzmier model =R\V-2G. item �SB13, is NSF approved Cor the <br /> stori�c nf nonnotentiallv hazardous foods onlv. <br /> �l <br />